This recipe has been a bit of a family relay race.
My mom picked up the original idea from somewhere (if I ever track it down, I’ll happily credit it properly), then she modified it to bump the protein by using egg whites.
I modified it again, because I’m not interested in throwing away egg yolks if I don’t have to. Yolks are rich in choline, fat-soluble vitamins, and nutrients that matter for hormones and brain health — and in my testing, using whole eggs still gives the soft-scoop texture we loved about Mom’s version.
The sweetener here is allulose, a rare sugar that tastes like sugar but behaves differently in the body than standard sugar. I’m not making medical claims, but I will say this: it’s one of the few sweeteners that doesn’t leave me regretting it.
Why This Works
- Whole eggs = more nutrition + more satiety.
- Allulose helps with texture. It tends to freeze softer than many low-carb sweeteners.
- Coconut or A2 dairy both work beautifully.
Important: If you’re using granulated allulose, powder it first in a blender or food processor. It dissolves better and gives a smoother texture.
A Brief Note on Allulose & GLP-1
Emerging research suggests that allulose may modestly stimulate GLP-1 (glucagon-like peptide-1), a hormone involved in appetite signalling and blood sugar regulation.
Some small human studies have also shown reduced post-meal glucose and insulin responses when allulose is consumed alongside carbohydrates.
That does not make this ice cream a medical intervention. It simply means the sweetener behaves differently from conventional sugar — and for some people, that difference matters.
Choose Your Base
- Coconut (my favourite): half coconut cream + half coconut milk
- A2 Half-and-Half
- A2 Heavy Cream + A2 Whole Milk (richer, more classic)
Coconut tends to stay slightly softer once frozen. A2 dairy gives you a more traditional custard feel.
Flavours Included
- Vanilla Coconut or A2 Vanilla
- Chocolate Coconut or A2 Chocolate
The same method applies whether you choose coconut or A2 dairy.
Method Notes (Read Once)
- Heat the base to 170–175°F to dissolve sweetener and safely temper eggs.
- Temper slowly: drizzle hot liquid into eggs while whisking.
- Chill thoroughly before churning for best texture.
Protein Ice Cream with Allulose (Coconut or A2 Dairy)
Ingredients (Base)
- 3 whole eggs (or 5 egg whites)
- 1 can coconut milk + cream or 2 cups A2 half-and-half or A2 cream + A2 whole milk
- 1/2 cup allulose, powdered
- Pinch salt
- 1 tsp vanilla
Chocolate Variation
- Add 1/2 cup cocoa powder
- Optional: 4 oz chopped dark or keto chocolate
Instructions
- Powder allulose in a blender.
- Heat milk/cream mixture to 170–175°F.
- Whisk in powdered allulose.
- Whisk eggs separately.
- Slowly drizzle hot mixture into eggs while whisking to temper.
- Return mixture to saucepan and whisk until slightly thickened.
- Add cocoa (if using) and whisk smooth.
- Add vanilla and salt.
- Cool 2 hours or overnight.
- Churn in ice cream maker ~20 minutes, or freeze and stir every 20 minutes until set.
Nutrition Snapshot (approximate)
Calories: ~250 per serving
Protein: ~8–10g
Carbs: very low (allulose not fully absorbed)
Fat: varies by base
Values vary by coconut vs A2 dairy and egg choice.
Notable nutrients:
• Choline (if using whole eggs)
• Fat-soluble vitamins
• Higher satiety than typical ice cream
Estimated Cost
Coconut version: $8–$12 per batch
A2 dairy version: $9–$14 per batch
Cost varies by brand and egg sourcing.